The Sweet Scoop

While living in Buenos Aires, Josh Hochschuler became a fan of the handmade helado he tasted in local ice cream shops. Helado is similar in consistency to artisanal Italian gelato. The culinary similarity is historically traced to the influx of Italian immigrants to Argentina in the early 20th century.

When he returned to the U.S., Hochschuler combined his passion for helado (Argentinian Ice cream) with an entrepreneurial spirit, and in 2003 opened a single store, Talenti Gelateria in Dallas, Texas. Talenti Gelato is now the best-selling gelato in the US, offering 19 flavors!

Following strict Argentinean-Italian helado guidelines, everything is regularly produced from scratch. Talenti products are made without shortcuts, using hormone-free pasteurized milk, pure cane sugar and no high fructose corn syrup. The company operates with a commitment to quality and artisanship, adhering to an "olde world" approach. The ingredients are sourced locally, regionally, and from around the world, using only the finest Belgian Chocolate, whole Tahitian vanilla beans from Papua New Guinea, select coconuts from the Philippines, Argentinian dulce de leche etc.

And more good news, many consider gelato a healthful alternative to premium ice cream because it has 30 percent less fat than most premium ice creams. All flavors except Caramel Cookie Crunch, are gluten-free. Talenti products are certified kosher dairy, OU-D.

Even the packaging is unique; we especially like the see through jars with their screw top lids, which in the founder's words "keeps freezer burn out and keeps freshness in". We love the idea that the jars can be reused. In fact there is a Facebook page and Pinterest board on Pint-Cycling, where Talenti gelato users share their creative re-purposing ideas for empty Talenti jars.

And now the toughest part of our job − the scoop on Talenti Gelato. What can we say – we licked the spoon – way too many of them: